Herb-Roasted Turkey Breast

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I hosted an early Thanksgiving dinner for my family this year and made this turkey. It was very easy to make, although my grocery store didn't stock the fresh herbs so I substituted 1tsp/each of dried herbs. It was moist and flavorful and a huge hit with the family! I added some extra water in the bottom of the roaster pan with the wine to make a gravy, and it was wonderful! This was also the first time I've ever cooked a turkey, so it made the victory even sweeter to make a wonderful dish! Thanks Contessa!

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I hosted our family's Thanksgiving last year (2008 and wanted to do everything myself. I had a plan and I'm so glad that this turkey breast recipe was part of that plan!!

I've cooked alot in my 26 years, but I'd never undertaken something as important as Thanksgiving. This recipe was extremely easy and amazingly delicious!! I substituted chicken stock for the white wine, but followed everything else. It was the juiciest and most flavorful bird I've ever eaten.

Thanks Ina!!

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I'm considering using this recipe for this Thanksgiving... I'd like to use my 20 Quart roaster oven vs. conventional oven. Does anyone know if anything (temp, time, etc. needs to be adjusted for that? I've never made a turkey dish "from scratch" (just bought the "store kits" in the past where all you needed to do was heat everything up for hours, so I'm excited to try this recipe. I'll need to provide for about 14 adults and 4 children, so I'd need TWO breasts. Any challenges there as well for cooking together in roaster?

Many thanks, in advance!

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This is my "go to" favorite recipe for turkey breast. I make this at least once a week since Ina's show. It is so juicy and a perfect balance of herbs. I even told the produce man at FM what I was making with the herbs. He said he was going to try it. You can usually find the turkey breasts on sale so it makes a very economical meal, the gravy is superb as a hot turkey sandwich. I use the leftovers for sandwiches, much better than deli turkey because you can control the salt. Thanks Ina, love you...love your show!

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Easy to do. Paste was more of a thick sauce, but worked out fine. My only issue is that it did not brown. I miss the color and crispness. May change the cooking time and temp next time. Very good.

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This was the best Thanksgiving turkey I had ever made. It was so good. The dripping was great for a gravy or a dipping sauce on the side. Wow, this was good. I am going to make it every Thanksgiving.

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I made this two weeks ago and am making it again today. I was able to find turkey breast on sale so its been really economical. It really is as good as the reviews say. I generally only eat the white meat on poultry and so this recipe was perfect for me. More often than not I usually bake whole chickens with olive oil and salt and pepper on a bed of sliced onion but this is going to become a rival of that recipe as a favorite for me. Thanks so much Ina, I've never been disappointed with your recipes, your television shows or your cookbooks. If you weren't called the Barefoot Contessa, we should call you a goddess. If you weren't married, I'd ask!

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Made this recipe last night and we were amazed. Covered the turkey after it came out of the oven and when I went to cut into it, juices squirted out. The meat fell off the bone and was incredible!!! Will be making this for Thanksgiving dinner for sure!

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If you're looking for a great way to cook a super moist turkey breast I think you've found it. I cooked my 8 lb turkey breast in a convection oven at 325 degrees for about 1 hour and 45 minutes. I started basting it about half way through. I took it out when it reached 168 degrees and let it restI about 10 minutes. The only thing I changed in the recipe was I used about 3/4 cup white wine and 1 1/2 cups chicken broth so I had more liquid to baste with. Thank you for a great recipe!

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Oh my gosh this is sooooo good..i loved the flavor as did my whole family.....i even got the breast moist.... somewhere i saw where you put a double layer of foil over the breast while it is cold then remove it to preserve the shape of the breast..then turn the oven up to a high temp say 450 to allow it to brown ... then turn down the oven to suggested temperature.. after it browns with the rest of the turkey ....then place the foil over the breast and continue to cook like it says....and that's what ive been doing ever since... you check the temperature just like you normally do but using the thigh meat at the thickest part... to 165 degrees then you remove the turkey it will continue to cook when out of the oven to the appropriate temp... boy is the white meat so tender and juicy... and the dark meat is perfectly done.. happy cooking...